Radishes are part of the cabbage family and are also related to horseradish and turnips. They’ve been cultivated for thousands of years, and our most popular variety is the red radish. The pungent mustardy bite lies under the skin. Mature radishes are more pungent than baby radishes. Fresh baby radishes, or small varieties, can be eaten with butter and salt. Whip soft unsalted butter until loose and creamy (or make you own butter) and serve with a bunch of small radishes. To eat, dip a radish in a little creamed butter, then in flaky sea salt, and enjoy with thinly sliced buttered brown bread.
Red radishes bring a splash of colour and peppery bite to salads and sandwiches, but you don’t have to reserve them just for this. They’re delicious when quickly cooked in butter and finished with fresh herbs. The red colour fades to a soft pinky red and the texture and taste is similar to baby turnips. Try them alongside roast beef or pork, or to bring a splash of colour to an all-vegetable meal.
Radishes look fresh and perky with their green leaves attached but if you are storing them for more than a few days it is best to remove the leaves because they quickly rot. Transfer radishes to an unsealed plastic bag or container and keep refrigerated.
For the records, radishes contain plenty of Vitamin C, and some traces of iron and calcium, but you need to eat a lot of them, as a vegetable, to get any real benefit.
Other radish recipes
Radish & Cucumber Salad Link here
Cucumber, Carrot & Radish Pickle Link here